“This is something I often make for my brother to fuel him before he goes on long rides, runs, swims or before a hockey match, as the bars are packed with energy-boosting goodies. These granola bars are easy to put together and are perfect for when you’re on the go or just need something to curb your appetite in between meals.” – Kate Bradley
Serves
Makes 10-12
Prepration Time
10 minutes, plus 2-3 hours refrigerating
WHAT YOU NEED
Slice
• 120g (2 cups) puffed quinoa
• 135g (1½ cups) desiccated coconut
• 45g (1 cup) puffed amaranth
• 360g (1½ cups) almond butter or
• Almond, brazil and cashew butter (recipe provided)
• 190 ml (¾ cup) rice malt syrup
• 190g (¾ cup) date paste
• 60ml (¼ cup) coconut oil
• 30g (¼ cup) hemp seeds, plus extra for sprinkling
• 30g (¼ cup) cacao nibs
• 2 tablespoons flaxseeds
• 2 tablespoons chia seeds
• 2 tablespoons sunflower seeds, plus extra for sprinkling
• pinch of salt
Almond, brazil and cashew butter
280g (2 cups) blanched roasted hazelnuts
1 tablespoon coconut cream
1/4 Teaspoon sea salt
30g cacao powder
2 tablespoons rice malt syrup
1 tablespoon stevia
WHAT TO DO
Almond, brazil and cashew butter
Place the ingredients in a food processor or blender and blitz for 10 minutes, or until smooth.
Slice
Place all the ingredients in a bowl and mix until combined.
Press the mixture into a lined oven dish or 23cm (9in) square brownie tin, sprinkle with a little extra hemp and sunflower seeds and place in the refrigerator to harden, 2-3 hours.
Cut into 10-12 bars. Store in an airtight container in the refrigerator for up to two weeks
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